- 1/2 cup coconut oil, softened
- 1/2 cup unsweetened cocoa powder
- 1/2 cup smooth peanut butter
- 1/3 cup of maple syrup
- 1/2 tsp vanilla extract
- sea salt
- Mix coconut oil, cocoa powder, peanut butter, maple syrup and vanilla extract until smooth.
- Pour into lined cupcake tins or into a pan lined with parchment paper.
- Sprinkle the top of your fudge with sea salt
- Refrigerate (about 30 minutes) or freeze (about 10 minutes) until set.
1 YELLOW Treat swap
- Serving Size: 1 cup or 2-3 mini cups
Keywords: dessert, treat, chocolate, peanut butter, fudge, gluten-free, dairy-free, vegan